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Crispy Bacon and Hash Brown Quesadillas with Fried Eggs

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8 oz Thick cut bacon, cut into pieces, and cooked until golden brown
2 lg Potatoes, Scrubbed
Salt & Pepper
1/4 cup Oil, Divided
2 lg Spanish Onion, Halved & Thinly Sliced
1 Poblano or Anaheim Chile, Finely Diced
1 Tbsp Ancho Chile Powder
1 tsp Paprika
2 Large Tomatoes, Diced
1/2 Red Onion, Halved & Thinly Sliced
1 Jalapeno, Finely Diced
3 Tbsp Fresh Cilantro, Finely Chopped
2 Tbsp Fresh Lime Juice
2 Tbsp Olive Oil
2 tsp Honey
8 Flour Tortillas
2 1/2 cup Monterey Jack Cheese, Grated
3 Tbsp Oil
2 tsp Ancho Chile Powder
4 Tbsp Butter
8 Eggs
2 Tbsp Fresh Chives, Finely Chopped

Hash Browns:

*Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked (about 15 to 20 minutes)

*Drain, let cool slightly, and grate on a grater using the large holes

*Heat 2 Tbsp oil or remaining bacon fat, in a large sauté pan over medium heat and add the onions, season with salt and pepper, and cook until golden brown and caramelized, stirring occasionally

*Heat the remaining 2 Tbsp oil in a large nonstick sauté pan over high heat, add the potatoes and cook until golden brown 5. Stir in the onions, anaheim chile, ancho chile powder, paprika, salt & black pepper, and cook until just warmed through

Tomato Relish:

*Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt & black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving


*Preheat the oven to 425; place tortillas on a work surface and top with cheese, hash browns, and bacon

*Cover with more tortillas to make 2-layer quesadillas

*Brush the tops with oil and sprinkle with the ancho powder

*Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes

*Remove from the oven, and cut each quesadilla into quarters

Fried Eggs:

*Heat 2 Tbsp of the butter in a medium nonstick pan until it begins to shimmer

*Crack each egg into the pan; season with salt & pepper and cook until the white has set and the yolk is slightly firm; carefully flip over and continue cooking for another minute or so


*Top each quesadilla quarter with a fried egg and a few heaping tablespoons tomato relish and garnish with chopped chives; arrange on a platter

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